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dc.contributor.author | Fulladosa, E. | es_ES |
dc.contributor.author | PRADOS PEDRAZA, MARTA DE | es_ES |
dc.contributor.author | García Pérez, José Vicente | es_ES |
dc.contributor.author | Benedito Fort, José Javier | es_ES |
dc.contributor.author | Muñoz, I | es_ES |
dc.contributor.author | Arnau, J. | es_ES |
dc.contributor.author | Gou, Pere | es_ES |
dc.date.accessioned | 2017-05-12T06:38:29Z | |
dc.date.available | 2017-05-12T06:38:29Z | |
dc.date.issued | 2015-06 | |
dc.identifier.issn | 0260-8774 | |
dc.identifier.uri | http://hdl.handle.net/10251/81018 | |
dc.description.abstract | [EN] The characterization of dry-cured ham according to salt and fat contents is of great interest to industry and consumers. In this study, the feasibility of using non-destructive technologies such as X-rays and ultrasound (US) for this purpose was evaluated in dry-cured ham portions. Predictive models for fat and salt contents were based on the measurement of X-ray attenuation at different incident energies and the US velocity when the ham was at 2 and 15 degrees C. A semi-empirical model based on the US measurements was also developed. Salt content was better predicted by X-ray technology (RMSEV = 0.43%) than US (RMSEV = 0.69%) and their combination had little impact on the accuracy of the prediction. US predicted fat content slightly better (RMSEV = 6.70%) than X-rays (RMSEV = 7.00%), and their combination increased the accuracy of the prediction (RMSEV = 5.60%). Using the best models, 81% of samples were correctly classified into three salt content categories with X-rays whereas 71% of samples were correctly classified into three fat content categories by combining X-rays and US. (C) 2015 Elsevier Ltd. All rights reserved. | es_ES |
dc.description.sponsorship | This work was supported by Instituto Nacional de Investigacion y Tecnologia Agraria y Alimentaria (INIA) (contract n. RTA2010-00029-CO4-01/02) and by Universitat Politecnica de Valencia (UPV) through the FPI-2011 Grant awarded to Marta de Prados. | en_EN |
dc.language | Inglés | es_ES |
dc.publisher | Elsevier | es_ES |
dc.relation.ispartof | Journal of Food Engineering | es_ES |
dc.rights | Reserva de todos los derechos | es_ES |
dc.subject | Non-destructive | es_ES |
dc.subject | Modelling | es_ES |
dc.subject | Dry-cured ham | es_ES |
dc.subject | Salt | es_ES |
dc.subject | Fat | es_ES |
dc.subject | X-rays | es_ES |
dc.subject | Ultrasound | es_ES |
dc.subject | Composition | es_ES |
dc.subject.classification | TECNOLOGIA DE ALIMENTOS | es_ES |
dc.title | X-ray absorptiometry and ultrasound technologies for non-destructive compositional analysis of dry-cured ham | es_ES |
dc.type | Artículo | es_ES |
dc.identifier.doi | 10.1016/j.jfoodeng.2015.01.015 | |
dc.relation.projectID | info:eu-repo/grantAgreement/MICINN//RTA2010-00029-C04-01/ES/RTA2010-00029-C04-01/ | es_ES |
dc.relation.projectID | info:eu-repo/grantAgreement/MICINN//RTA2010-00029-C04-02/ES/RTA2010-00029-C04-02/ | es_ES |
dc.rights.accessRights | Cerrado | es_ES |
dc.contributor.affiliation | Universitat Politècnica de València. Departamento de Tecnología de Alimentos - Departament de Tecnologia d'Aliments | es_ES |
dc.contributor.affiliation | Universitat Politècnica de València. Escuela Técnica Superior de Ingeniería Agronómica y del Medio Natural - Escola Tècnica Superior d'Enginyeria Agronòmica i del Medi Natural | es_ES |
dc.description.bibliographicCitation | Fulladosa, E.; Prados Pedraza, MD.; García Pérez, JV.; Benedito Fort, JJ.; Muñoz, I.; Arnau, J.; Gou, P. (2015). X-ray absorptiometry and ultrasound technologies for non-destructive compositional analysis of dry-cured ham. Journal of Food Engineering. 155:62-68. doi:10.1016/j.jfoodeng.2015.01.015 | es_ES |
dc.description.accrualMethod | S | es_ES |
dc.relation.publisherversion | http://doi.org/10.1016/j.jfoodeng.2015.01.015 | es_ES |
dc.description.upvformatpinicio | 62 | es_ES |
dc.description.upvformatpfin | 68 | es_ES |
dc.type.version | info:eu-repo/semantics/publishedVersion | es_ES |
dc.description.volume | 155 | es_ES |
dc.relation.senia | 307329 | es_ES |
dc.identifier.eissn | 1873-5770 | |
dc.contributor.funder | Ministerio de Ciencia e Innovación | es_ES |